Cream Cheese Chocolate Chip Cookies

 

close up shot of a half of a Cream Cheese Chocolate Chip Cookie
Cream Cheese Chocolate Chip Cookies are soft, chewy, and filled with gooey chocolatey goodness.
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Table of Contents
  1. Cream Cheese Chocolate Chip Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Cream Cheese Chocolate Chip Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Cream Cheese Chocolate Chip Cookies are a delicious treat you don’t want to miss out on. The cream cheese adds a sweet, rich texture while also creating a gooey cookie that will leave you wanting more. If you haven’t made cookies with cream cheese before you’re in for a delightful surprise. 

If you think these Cream Cheese Chocolate Chip Cookies are good, you’ll definitely want to try Chocolate Chip Vanilla Pudding Cookies, Pumpkin Chocolate Chip Cookies, and especially Chocolate Chip Cheesecake Bars

close up shot of Cream Cheese Chocolate Chip Cookies stacked on top of each other

Cream Cheese Chocolate Chip Cookies Ingredients

Cream Cheese Chocolate Chip Cookies raw ingredients that are labeled raw ingredients that are labeled

You will need:

  • 2¼ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 8 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups semi-sweet chocolate chunks
  • ½ cup semi-sweet chocolate chips

Substitutions and Additions

VANILLA: You can use clear or dark vanilla extract for this recipe. Using clear vanilla helps to keep the white color in the cream cheese mixture. Using dark vanilla may give it a bit of a tint. 

CHOCOLATE CHIPS: If you want to get creative with this recipe, you could use any type of chocolate chip. White chocolate chips, butterscotch chips, milk chocolate chips, or dark chocolate chips would all be wonderful to try out. 

How to Make This Cream Cheese Chocolate Chip Cookies Recipe

STEP ONE: In a medium bowl, sift together the flour, cornstarch, and baking soda. Set the bowl aside.

STEP TWO: Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed, for 1 to 1½ minutes. Using a spatula, scrape down the sides of the mixing bowl.

PRO TIP: The cream cheese and butter should be at room temperature and only softened, not melted.

butter and cream cheese blended in a bowl

STEP THREE: Add the sugars, salt, and vanilla extract. Beat on medium speed until the butter and sugar mixture for 1½ to 2 minutes. Scrape down the sides of the mixing bowl.

sugar, salt, and vanilla blended in a bowl

STEP FOUR: On low speed, add the egg. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.

eggs added to the sugar mixture and blended in a bowl

STEP FIVE: Continue the mixer on low speed, and slowly add the flour mixture half a cup at a time just until the flour mixture is well incorporated.

STEP SIX: Using a large wooden spoon, stir in the chocolate chunks and mini-chips.

chocolate chunk and chips folded together with the batter in a bowl

STEP SEVEN: Cover the cookie dough and refrigerate for 1 hour.

PRO TIP: Don’t skip the chilling step. Chilling cookie dough minimizes spreading so that your cookies don’t turn out flat.

STEP EIGHT: Before removing the cookie dough from the refrigerator, preheat the oven to 350°F and line a cookie sheet with parchment paper.

STEP NINE: Using a 1½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place it on the cookie sheet. Space the dough balls 2 inches apart.

cookie dough scooped and rolled into a ball and placed in a baking pan

STEP TEN: Bake for 10 to 12 minutes.

STEP ELEVEN: Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.

How to Serve

Set out a plate of Cream Cheese Chocolate Chip Cookies for an afternoon snack or dessert and watch them disappear. These thick, chocolate chip cookies are a favorite to enjoy with a cold glass of milk or a nice cold iced Caramel Macchiato. You could even serve them in a bowl with a scoop of vanilla ice cream. 

Storage

IN THE FRIDGE: Be sure the cookies are completely cooled before storing them. Place them in an airtight container and store them at room temperature, or in the fridge if you prefer. 

IN THE FREEZER: You can store these chocolate chip cream cheese cookies in the freezer in a Ziploc bag or airtight container for up to 3 months.

overhead shot of close up shot of Cream Cheese Chocolate Chip Cookies stacked on top of each other on a white glass plate

Cream Cheese Chocolate Chip Cookies are the perfect homemade comfort treat that you’ll want on hand for every occasion. These soft and tender Cream Cheese Chocolate Chip Cookies are straight from Heaven. With golden brown edges, and gooey chocolaty centers, what more could you want from a cookie? 

Frequently Asked Questions

Can I add nuts to this recipe? 

This cream cheese cookie recipe would be yummy with the addition of nuts. Add half a cup for a bit of crunch.

Can I freeze these cookies? 

These chewy cream cheese cookies can be frozen for up to 3 months.

Can I add white chocolate chips instead of regular chocolate chips? 

You can pick any type of chocolate chip you’d like for these tasty cookies.

More Recipes You’ll Love

close up shot of a half of a Cream Cheese Chocolate Chip Cookie

Cream Cheese Chocolate Chip Cookies

Cream Cheese Chocolate Chip Cookies are soft, chewy, and filled with gooey chocolatey goodness.
Prep Time 15 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 42

Ingredients
  

  • cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 8 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • ½ cup light brown sugar, packed
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups semi-sweet chocolate chunks
  • ½ cup semi-sweet chocolate chips

Instructions
 

  • In a medium bowl, sift together the flour, cornstarch, and baking soda. Set the bowl aside.
  • Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed, for 1 to 1½ minutes. Using a spatula, scrape down the sides of the mixing bowl.
  • Add the sugars, salt, and vanilla extract. Beat on medium speed until the butter and sugar mixture for 1½ to 2 minutes. Scrape down the sides of the mixing bowl.
  • On low speed, add the egg. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.
  • Continue the mixer on low speed, and slowly add the flour mixture half a cup at a time just until the flour mixture is well incorporated.
  • Using a large wooden spoon, stir in the chocolate chunks and mini-chips.
  • Cover the cookie dough and refrigerate for 1 hour.
  • Before removing the cookie dough from the refrigerator, preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • Using a 1½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place it on the cookie sheet. Space the dough balls 2 inches apart.
  • Bake for 10 to 12 minutes.
  • Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.

Notes

  • The cream cheese and butter should be at room temperature and only softened, not melted.
  • Don’t skip the chilling step. Chilling cookie dough minimizes spreading so that your cookies don’t turn out flat.

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